Low Iodine Mojo Verde
This vibrant green sauce is built on fresh cilantro, flat-leaf parsley, garlic, and a splash of white wine vinegar — all blitzed together with good olive oil into something silky, bright, and deeply aromatic. The result is a pourable, herb-forward condiment that works beautifully drizzled over roasted vegetables, grilled proteins, or even stirred into grains. Every ingredient here is naturally low in iodine, which makes this the kind of sauce you can reach for freely without second-guessing the label on a store-bought bottle. The optional serrano or jalapeño adds a gentle heat that plays off the grassy herbs without overwhelming the whole thing. Ground cumin brings just enough earthiness to round out the acidity from the vinegar, keeping the flavor complex rather than one-note. It comes together in under a minute of blending and keeps in the fridge for up to five days, so you can make a batch on Sunday and have a genuinely exciting condiment ready all week long.
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Learn more →Ingredients
8 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp freshly ground black pepper
- 2 tbsp white wine vinegar
- ⅓ cup extra-virgin olive oil
- 2–3 tbsp water, as needed
- 1 small green chile (such as serrano or jalapeño), seeded (optional)
Can be omittedgreen chile
Instructions
- 1
Combine the cilantro, parsley, garlic, cumin, salt, black pepper, white wine vinegar, and green chile (if using) in a blender or food processor. Pulse 6–8 times until the herbs and garlic are roughly broken down.
- 2
With the motor running, stream in the olive oil in a slow, steady pour until the sauce is smooth and bright green, about 30–45 seconds. Scrape down the sides once if needed.
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